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  • Jesmond Cake Company

Vegan rhubarb fool

A taste of English summer!


450g rhubarb

75g caster sugar

270ml pot of Elmlea plant-based double cream

2 tbps icing sugar

fresh mint (optional)

Chop the rhubarb and put it in a pan with the caster sugar. Cover and let it simmer over a low heat until the rhubarb is soft. Drain the rhubarb but keep the pink juice to pour on top of the finished dessert. Allow the rhubarb to cool completely.

Once the rhubarb is cool, whip the icing sugar and cream until it forms stiff peaks. Fold in the stewed rhubarb and refrigerate for at least an hour.

Serve chilled with a little of the rhubarb juice drizzled over the top and some fresh mint if you're feeling fancy. Or with a rhubarb cake if you're feeling hungry.

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